Description
Two eggs enough to eat to satiety and to survive until lunch.
Ingredients
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Chicken egg
2 piece
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Dill
3 tsp
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Butter
20 g
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Vegetable oil
Cooking
Eggs boil, cool. Cut each egg in half with the shell.
Remove teaspoon egg white and yolk. Mash them with a fork, add the chopped dill and season with melted butter. Season with salt and pepper to taste.
Fill the empty shells of the resulting "meat". Put in a hot frying pan and fry in sunflower oil for 2-3 minutes.
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